child friendly chf

VEGAN DATE SYRUP SESAME TOFU POWER BOWL + A COOKBOOK GIVEAWAY!

VEGAN DATE SYRUP SESAME TOFU POWER BOWL + A COOKBOOK GIVEAWAY!

If you love plant-based food, are partial to moody flatlays and adore scrolling through instagram, chances are you’ve come across Rakhee Yadav AKA @boxofspice’s super pretty feed and if you haven’t you’re in for a very special treat. Rakhee, a food blogger and food photographer living in The Netherlands, but originally from India, is known for her plant-based Indian food that she’s adapted to the herbs, spices and flavours available to her in The Netherlands. As a result, her plant-forward Indian recipes are less traditional and more rebellious than what you may be used to!

After years of sharing her recipes and photos online, Rakhee has worked with Page Street Publishing to bring us a gorgeous collection of her recipes and images in book form called Heavenly Vegan - Dals & Curries. And as luck would have it, Rakhee kindly sent me two copies of her debut vegan cookbook - one to keep and one to gift to YOU! Want to find out what the book is like and how you can win a copy? Then please read on…..

EASY VEGAN GRANOLA RECIPE WITH POACHED RHUBARB + A COOKBOOK GIVEAWAY!

EASY VEGAN GRANOLA RECIPE WITH POACHED RHUBARB + A COOKBOOK GIVEAWAY!

What makes a good cookbook? It’s the question I asked on my instagram a few weeks ago as well as inside my creative community and it was so interesting to hear everyone’s thoughts. Some people felt that it’s all about the recipes which need to be delicious, easy and creative. Others believed that engaging writing was what set a good cookbook apart from a mediocre one, and yet others thought it was all about the food photography.

I believe a great cookbook should have all three - photos that make me WANT to cook, recipes that sound delicious, yet achievable and writing that warms my heart. Ryan and Adam, also know as Husbands That Cook, have just released their debut cookbook and it has everything a wonderful cookbook should have! And moreover, YOU can WIN a copy of the book on the blog this week!

VEGAN BROWNIES WITH AQUAFABA CHOCOLATE FROSTING + A COOKBOOK GIVEAWAY!

VEGAN BROWNIES WITH AQUAFABA CHOCOLATE FROSTING + A COOKBOOK GIVEAWAY!

How do you follow up an international best-selling debut cookbook called Vegan in 7? With another fantastic vegan cookbook of course! Well, at least that’s what you do if you happen to be Rita Serano, vegan chef, cookbook author and plant-based instagram queen.

After the phenomenal success that was Vegan in 7, Rita decided not to rest on her laurels, but instead to write another cookbook - Vegan for Good - packed full of inspiring and delicious vegan recipes for longer, lazier weekends as well as busy, hectic weekdays. Seeing that I got my hands on Rita’s fab cookbook early, I thought I’d share my impressions of Vegan for Good and tell you how YOU can win a copy for keeps. Sound like a plan?

VEGAN JAPANESE BUDDHA BOWL + A COOKBOOK GIVEAWAY!

VEGAN JAPANESE BUDDHA BOWL + A COOKBOOK GIVEAWAY!

It’s been a little while since I shared a plant-based recipe with you guys and seeing that The Little Plantation is first and foremost a vegan food blog, I thought it was about time I got back in the kitchen and prepared something for you. I shouldn’t actually say that this vegan dish is just ‘something’ and instead name it for what it is: EVERYTHING.

Now before you think I’m a conceited cook, I’d like to let you know that today’s recipe is in fact adapted from the brand new cookbook BENTO POWER: BRILLIANTLY BALANCED LUNCHBOX RECIPES, conceived, shot and written by my incredibly talented instagram friend, Sara Kiyo Popowa. You may know Sara on instagram as @shisodelicious where she shares her lovingly made, colourful plant-based bento box meals. But, does the idea of plant forward Japanese inspired bento boxes translate into a great cookbook? I’ll tell you what I really think and let you know how you can win a copy.…

POACHED PEAR AND CARAMELISED NUTS IN COLLABORATION WITH SAPIENSTONE (AD)

POACHED PEAR AND CARAMELISED NUTS IN COLLABORATION WITH SAPIENSTONE (AD)

Disclosure: This is a paid advertorial with SapienStone. All opinions expressed in this blog post are my own and I was in no way influenced by the company.

As you know from this blog posts here I’m a person who’s in the kitchen cooking pretty much daily and someone who works with food all the time as well. Hence a great kitchen work surface to me is essential; I’m really looking for something that’s durable, scratch resistant and pleasant on the eye too.

VEGAN APPLE MUESLI MUFFINS IN COLLABORATION WITH DEEMUESLI

VEGAN APPLE MUESLI MUFFINS IN COLLABORATION WITH DEEMUESLI

When there is so much of everything already on the food market, how do you stand out? By making something so delicious and nourishing that everyone takes note! That’s exactly what the Belgium-based wife and husband team behind new muesli brand DEEMUESLI did when they came up with their two scrumptious muesli flavours. Tired of never finding organic, sugar-free, wheat-free muesli that was as delicious as it was filling, the couple took matters into their own hands and developed THE ultimate muesli worth waking up for.

EASY VEGAN TOFU SATAY BOWL + WHY SIMPLICITY IN FOOD IS EVERYTHING

EASY VEGAN TOFU SATAY BOWL + WHY SIMPLICITY IN FOOD IS EVERYTHING

Today I'm writing about food on instagram, why simplicity in food is everything and why I do what I do as part of my 3-day Saveur Awards countdown. However, if you're here for the delicious vegan tofu satay recipe, I don't blame you. Just scroll down to the very end to find what you're looking for ;). 

WHEN INSTAGRAM BECAME THE HOME OF FOOD PORN

When Instagram launched in October 2010 it was all about sharing instant shots of yourself in the here and now. Think polaroids for the online, digital age. Posting candid, real shots is exactly what instagram pioneers did, that is, until they didn't anymore.

ROASTED GRAPES WITH THYME RECIPE + THE THING ABOUT SAVEUR

ROASTED GRAPES WITH THYME RECIPE + THE THING ABOUT SAVEUR

WHO IN THEIR RIGHT MIND WOULD START A FOOD BLOG IN 2014, 2017 OR WORST STILL 2018?

It's that very question we all ask ourselves when we sign our names on the dotted line and commit to squarespace for a 12 month period. Why do we ask ourselves this question? Because the odds are stacked against us. The chances of anyone seeing anything we produce on our food blog are pretty low and the chances of 'making it' as a food blogger even slimmer.